Summer Corn & Crab Fritters with Spicy Mayo


  • 1 Egg
  • 1/3 c Milk
  • 1 tsp each: Lemon Zest and Lemon Juice
  • 1/4 tsp Tabasco or cayenne or other hot sauce
  • 1/2 c Cornstarch aka corn-flour
  • 1/3 c All Purpose Flour cake flour is an excellent sub
  • 1 tsp Baking Powder
  • 1/4 c Red Pepper
  • 1/2 c Corn
  • 1/4 c Green Onions aka spring onions, scallions or chives
  • 1 c Crab Meat packed, approximately ½ lb. or 250 g
  • Salt + Pepper to taste I use ½ teaspoon of salt and ¼ teaspoon pepper
  • Vegetable Oil enough to fill frying pan ½ inch or 1 cm deep or enough to fill your deep fryer.

Spicy Mayo

  • 1 c Mayo
  • Either 2 teaspoon Wasabi, 1 teaspoon Lemon Zest and 1 tablespoon Lemon Juice
  • Or 2 teaspoon Sriracha


  1. Beat egg and add milk, hot sauce, and lemon zest. Whisk until well blended.
  2. In a separate bowl or measuring cup, add cornstarch, flour, and baking powder and mix well. Add to egg mixture and gently fold ingredients together without overmixing.
  3. Add corn, diced red pepper, green onions, salt, and pepper, and stir to mix. Then add crab and gently fold in.
  4. Add enough vegetable oil to a medium to large frying pan to make it ½” or 1 cm deep. Set it on the stove set to medium heat.
  5. Once the oil is heated, drop heaping tablespoons of crab batter in gently to prevent splattering. Leave an inch or 2 of space between fritters to prevent them from sticking together. Once golden on one side (approx. 3-4 minutes), flip them over and fry until golden on the other side.
  6. Remove to a paper towel or cooling rack set over a tray and serve while still hot.

Spicy Mayo

  1. Mix the mayo with either the wasabi and lemon OR sriracha. Mix until it is a creamy, emulsified dip, and serve with crab fritters. Feel free to use less spice if you don’t like your dip too spicy.

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